Fried mozzarella cheese - Medaglioni di mozzarella Dorati. Italy is always with me, or breaded mozzarella Mozzarella fried in breadcrumbs
Fried mozzarella - traditional Italian appetizer, well, you know, these are those amazingly delicious cheese balls that are often served at parties as an accompaniment to beer or white wine. Despite the fact that mozzarella is fried in oil, the snack is much more dietary than our sandwiches, because it is used olive oil.
WE WILL NEED THE FOLLOWING INGREDIENTS:
– fresh mozzarella (250 grams)
- flour
- egg (one piece)
- breadcrumbs
- salt
- olive oil
COOKING METHOD
When we buy mozzarella, we pay attention to the size of the balls - they should be small. Now let's move on to the process of preparing fried balls, by the way, it will take about 30 minutes maximum. Take an egg, break it into a container (or bowl) and whisk it with a whisk as if we were preparing eggnog. Take two more bowls, pour flour into the first, breadcrumbs into the second.
Open the bag of mozzarella, remove the balls from the liquid and place them on baking paper. Now we need to wait a little so that the liquid in which the cheese was stored drains from the mozzarella.
Now we first dip each mozzarella ball in the egg, then roll it in flour, and finally in breadcrumbs. Take a deep frying pan, fill it two-thirds with olive oil and put it on the fire. When the oil boils, place a couple of mozzarella balls on a slotted spoon, lower them into the oil and hold until they turn golden.
Then remove the mozzarella from the pan and place it again on baking paper so that the oil drains from the balls. A little trick. It's best not to fry more than three pieces of mozzarella at a time. The fact is that otherwise the temperature of the oil drops, and accordingly, it takes more time to fry the cheese; as a result, the mozzarella stays in the oil longer than it should, which has a bad effect on the taste of the snack.
In Italy, fried mozzarella is served with fresh vegetables as an accompaniment to beer or white wine, in America - with lingonberry or cranberry jam. We like both options.
To prepare this dish, I used our Ukrainian mozzarella, which differs from Italian only in price. Fortunately, here you can easily find this wonderful cheese in the form of small balls, which are very convenient to cook with. If you only have mozzarella in the classic form, then you just need to cut it into small cubes, the size of a cherry tomato, and follow the recipe.
To ensure that the mozzarella is well fried and does not leak out during frying, it should be thoroughly breaded. Double breading is a guarantee that all the cracks are completely closed. Refrigeration also helps firm the breading and keeps the cheese from overheating while frying while the surface browns.
If desired, add breadingm crackeryou can add your favorite dried herbs, then the mozzarella will also have a special aroma.
Ingredients
- 300 grams fine mozzarella
- 150 grams breadcrumbs
- 1 tbsp. l. granulated garlic (optional)
- 2 eggs
- 2 tbsp.
- water
- 100 grams of flour
Vegetable oil for frying
- 1 For the sauce:
- large tomato, peeled, cut into cubes
- 1 clove of garlic 1 sprig
- rosemary, just needles 2 tbsp.
- olive oil 1 tbsp.
Cooking time: 20 minutes
1) Beat eggs with water in a deep plate. Mix crackers with granulated garlic and place in a deep plate. Also place the flour in a deep plate.
2) Roll the mozzarella balls thoroughly in flour.
4) Place the breaded mozzarella on a plate in a single layer and refrigerate for at least 30-40 minutes, or even better for an hour (you can leave it like this for up to 12 hours). 5) When the balls have already cooled well, heat over medium heat, in a deep frying pan, kettle or deep fryer, a large amount vegetable oil
until the oil begins to crackle or up to 180 ° C if you have a thermometer.
6) While the oil is heating, prepare the sauce.
Watch the video on how to easily peel tomatoes (in Ukrainian):
Another from the series of quick breakfasts.
Fried mozzarella is a very tasty and simple dish.
A delicious golden brown crust with slightly melted cheese underneath - this is how you can describe the taste sensations. Children eat with pleasure.
I usually prepare a simplified version without vegetables, but I will present to your attention the full version of the recipe.
salt, preferably sea salt and freshly ground black pepper
2 medium tomatoes
1 small zucchini (150g), very thinly sliced
2.5 tbsp. olive oil (first cold pressed)
1 whole dry chili pepper, crushed, or 1/2 teaspoon red pepper flakes
1/3 cup premium bread flour
1 large egg
3/4 cup breadcrumbs
360 g fresh cheese Mozzarella, cut into 1 cm thick slices.
1 tsp dry oregano
about 3 cups olive oil for frying
Place a large, thick-bottomed saucepan over high heat. Pour into the pan cold water, add salt and bring it to a boil. Carefully place the tomatoes into boiling, salted water, bring the water back to a boil and cook for 30 seconds. Using a slotted spoon, remove the tomatoes from the water or strain through a sieve and let the water drain well. Let the tomatoes cool slightly, then transfer them to a cutting board and peel them. After this, cut each into 4 parts, remove the seeds. Cut the remaining pulp into cubes and place in a separate bowl.
Set aside about 1/4 cup of zucchini strips. Place a large, thick-bottomed saucepan over high heat. Pour in olive oil and heat it well. Add the remaining zucchini strips, onion and chili peppers to the hot oil pan. Reduce heat to medium and sauté vegetables for 6 minutes, stirring frequently, until tender and golden brown. Then add the tomatoes and simmer for another 10 minutes with the lid closed. Salt and pepper the vegetables to taste.
Prepare everything you need to bread the cheese slices. To do this, pour flour into the first bowl, lightly beat the egg in the second bowl. In a 3rd large bowl, whisk together breadcrumbs, black pepper and oregano.
Lightly bread the sliced cheese in flour, then dip into a bowl of beaten egg, then press firmly into the bowl of breadcrumbs to coat the cheese on all sides. Place the finished breaded cheese slices on a large platter. Bread all remaining slices of cheese in exactly the same way, using flour, eggs and breadcrumbs.
Place a small saucepan with a thick bottom over high heat, pour in enough olive oil for deep frying (first cold pressed) and heat it thoroughly. Place breaded cheese slices in hot oil (in batches of 3-4 pieces) and deep-fry for 2 minutes until golden brown and crispy. Place the finished cheese slices on a plate lined with paper napkins to absorb excess oil. Fry all remaining cheese slices in exactly the same way. Before serving, transfer the finished cheese slices to beautiful serving plates, place a side dish of vegetables next to them and garnish with raw zucchini strips. Serve immediately.
Advice. You can use any type of mozzarella for the cheese balls. It’s good if you can buy mini or baby mozzarella (in this case, the mozzarella balls are fried whole). Larger heads of mozzarella in filling (or in vacuum packaging without filling) are also suitable - the cheese must be cut into large cubes.
Place the mozzarella in a colander and let the filling drain well.
Advice. Cheese balls are deep-fried very quickly and so that the cheese has time to warm up well inside and brown outside, the mozzarella must be taken out of the refrigerator in advance and allowed to warm up until room temperature
Blot the cheese balls (or cubes) with paper towels to remove any remaining moisture.
Prepare leison.
In a bowl, combine eggs with milk, salt, pepper and whisk until smooth.
Cut off the crusts from the loaf.
Cut the loaf into cubes or break into pieces and grind in a blender into fine crumbs.
Advice. Instead of a loaf, you can use ready-made breadcrumbs, but with bread crumbs it will turn out much tastier.
Sift the flour into a bowl and roll the mozzarella balls in it.
Then dip into ice cream.
Roll in bread crumbs.
Dip into the leison again and roll in bread crumbs again.
Advice. For cheese balls, double breading is done so that the juice does not leak out, otherwise the hot frying oil will “shoot”.
Place the balls into very hot frying oil and fry until browned.
Advice. The cheese balls fry very quickly, from 15 to 40 seconds. Frying time depends on the temperature of the oil. It is better to fry the balls in small portions so that they float freely in the oil. Also, when loading a large portion, the oil temperature drops quickly.
Remove the finished cheese balls with a slotted spoon or slotted spoon, trying to remove as much oil as possible.
Place on paper towels to absorb excess oil.
It turns out that cheeses can be eaten not only in the form in which they are produced: today they are eaten melted and fried.
Fondue pots are designed to melt cheeses, but you can do without them: just learn how to fry cheese in a frying pan!
Let's find out which cheeses are suitable for frying, what this process involves, and get acquainted with several recipes for preparing them fried.
What kind of cheese can be fried in a frying pan?
Any housewife wants to surprise family and friends with exquisite culinary masterpieces. These delicacies also include fried cheeses, which serve as an excellent snack for beer or as an addition to vegetable salads. Can any cheese be fried?
What kind of cheese is fried in a frying pan?
Almost any kind of food can be fried - both soft and hard, but special preference is given to soft ones. cheese products. Soft cheese turns into a tender melted mass surrounded by crispy batter or breadcrumbs, and the hard one is set by a crust.
What kind of cheese can be fried in a frying pan:
- Adyghe cheeses;
- Mozzarella;
- Halloumi;
- Suluguni;
- Soy cheese;
- Fetu;
- Hard cheeses (Russian, Gouda, Edam);
- Camembert and brie.
Fried cheeses are tender on the inside and crispy on the outside: from this cheese snack no one will refuse!
How to fry cheese in a frying pan
When exposed to high temperatures, cheeses melt and spread; to avoid this, cold cheeses that have been in the refrigerator for a couple of hours are fried and encased in a retaining shell. Cheese is fried in different ways:
Frying in breading or batter
Roll the cheese pieces in breadcrumbs, dip in beaten egg and roll over crackers again.
For frying, it is better to use medium-sized rusk crumbs: it absorbs less fat and gives a strong crispy crust that does not fall off from cheese pieces or balls.
Instead of breadcrumbs, cheeses are also dipped in batter - batter, and fry in a frying pan with oil.
Frying in flour
Finely grate the cheese, roll into balls, add salt and pepper if desired, roll in flour and fry in oil. When they puff up and double in size, remove them to paper towels.
Non-spreading cheeses such as halloumi or Adyghe can simply be fried in oil without additional deboning.
You can enjoy fried cheeses just like that or dip them in sauces (mayonnaise with crushed garlic or tomato sauce) or jam, and even eat it with berry jam! They are ideal with beer or dry red wine.
How to fry mozzarella in a frying pan
Ingredients
- Small mozzarella balls – 200 g;
- Egg – 1 pc.;
- Milk – 1 tbsp;
- Stale White bread or ciabatta – 200 g;
- Half a glass of flour;
- Italian herbs or other spicy mixture - 0.5 tsp;
- A little black pepper and salt.
How to fry cheese in a frying pan
To truly enjoy your Sunday meal or to diversify festive table surprising the guests unusual dish, fry mozzarella with white bread. For cooking fried cheese we use this recipe:
Break the bread into small pieces, dry in a dry frying pan, stirring often, then grind into crumbs and mix with spices.
Mix the egg flavored with milk, pepper and salt, pepper and add some salt to the flour.
- Dry the mozzarella with paper towels: the brine should not drip from it.
- Add a lot of oil to a deep frying pan and heat it to 170 degrees.
To understand whether the oil has reached this temperature, put a piece of bread in it. If it turns brown in 40 seconds, then the oil is ready for frying!
Prick the ball onto a toothpick, roll it in flour, shake it, dip it in the egg-milk mixture and let the excess liquid drain off.
- Then roll the balls in bread crumbs, dip them again in a mixture of eggs and milk, and again in crumbs.
- Fry the mozzarella in hot oil until it browns.
Place fried mozzarella on paper to remove excess fat. Serve this cheese with tomato sauce.
Pan fried gouda cheese
Ingredients
- Eggs - 2 pcs.;
- 200 g Gouda cheese;
- 50 g breadcrumbs;
- 2 tbsp. flour;
- Half a glass of refined vegetable oil;
- Provencal herbs or other spices - to taste.
How to cook cheese in a frying pan
Want to fry up elegant and incredibly delicious gouda cheese sticks? If you are not afraid to fall into cheese slavery, because the family will demand that the banquet be continued every day, then we fry the cheese according to the following recipe:
- Cut 200 g of cheese into long sticks no more than 0.5 cm thick.
- In one bowl, beat the eggs, pour the flour into another, and mix the spices and breadcrumbs in the third.
- Dip the cheese sticks in flour, beaten eggs and spiced breadcrumbs.
- Place a frying pan with oil, pouring a 0.5 cm or 1 cm layer, over high heat, heat it and fry the cheese sticks for half a minute on both sides.
Place the ruddy delicacy on a plate and serve immediately before it cools down: hot fried gouda is considered the most delicious.
Cheese fried in batter
Ingredients
- - 2 pcs. + -
- — 400 g + -
- Breadcrumbs— 150 g + -
-
- Pour some of the breadcrumbs into a bowl, adding them as needed, and heat a frying pan with odorless oil.
- We soak the cheese pieces in the egg mixture and, after rolling them in breadcrumbs, fry immediately, stirring often, until a golden brown crust appears.
Serve the cheese fried in batter immediately after frying, while it is hot. We add sour cream, mayonnaise, tomato or other sauce to it.
So, you've learned how to fry cheese in a frying pan, which provides much more benefits than salty croutons or chips.
All that remains is to try the suggested recipes and enjoy the crispy crust and tender contents of the cheese balls or pieces!
